Shred's Bourbon Barrel Breakfast Stout

All Grain Recipe

Submitted By: chriswalnum (Shared)
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Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 8.46 galStyle Guide: BJCP 2008
Color: 54.2 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 56.2 IBUsBoil Time: 90 min
Est OG: 1.092 (21.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.025 SG (6.2° P)Fermentation: Ale, Two Stage
ABV: 8.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 12.00 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs 4.00 oz Roasted Barley (300.0 SRM) Grain 4
1 lbs Chocolate Malt (350.0 SRM) Grain 5
12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
12.00 oz Debittered Black Malt (500.0 SRM) Grain 7
1.00 oz Warrior [15.0%] - Boil 90 min Hops 8
1.50 oz Fuggles [4.5%] - Boil 25 min Hops 9
0.30 tsp Super Moss (Boil 10 min) Misc 10
1.50 oz Fuggles [4.5%] - Boil 10 min Hops 11
3.00 Vanilla Bean (Boil 5 min) Misc 12
3.00 oz Cocoa Nibs (Boil 5 min) Misc 13
0.75 lbs Coconut (Boil 0 min) Misc 14
2.0 pkgs Nottingham (Danstar #-) Yeast 15
1.20 Oak Spiral - American Medium (Secondary 6 weeks) Misc 16
3.00 oz Coffee (Secondary 0 min) Misc 17
0.75 cup Bourbon (Secondary 0 min) Misc 18

Notes

1.5 ounce Sumatra coffee (light) 1.5 ounce Mexican coffee (light) Make bourbon tincture with crushed coffee beans (crushed with hammer) and ~1.5 cup of bourbon. Strain through French press and, top up (if necessary) with bourbon to 1 cup and add liquid to fermenter. Toasted organic coconut shavings on baking sheet in oven at 350 until browned.

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